As I've stated before I am not a huge pumpkin fan. So if you like the taste of pumpkin this maybe be the loaf for you--it's very pumpkin-ey if that's a word. The white chocolate middle is very delicate, not overly sweet at all; overall loaf is very mild, hence the reason I put the nutella-cream cheese frosting on there. Lately I've been really drawn to nutella.....have you seen those super sized jars of it they sell in the grocery stores? I got one! Seriously. What have you baked with Nutella? Possibilities are endless aren't they? Sorry the photo isn't that bright...we've had nothing but rain and dark gloomy days here on cape cod.

Preheat oven to 350 degrees. Oil or butter and dust with flour a rectangular pound cake pan.Melt the butter, let it cool slightly.In a bowl, mix the flour, baking powder, salt and cinnamon; then sift and set aside.Mix the sugar, canola oil and eggs with stand mixer until well combined.Add the wet ingredients to the dry ingredients in batches (of three) until just combined. Don’t over mix.Separate the batter in 2/3 and 1/3. We are going to add the pumpkin puree to the 2/3 batter by just folding it in; we don’t want to over mix at this point.

Place the white chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is melted. Add this melted chocolate to the 1/3 batter. You have to work quickly as the white chocolate does not stay melted for long.Pour half the pumpkin batter into the pan, then pour in the white chocolate batter making sure to keep this batter in the middle, not to let it go to the sides so the nice swirl stays even in the middle. Recipe by dawn Finicane of vanillakitchen.blogspot.com Pour the remaining pumpkin batter on the top. You may have to use your fingers to push the batter down, as the batter is quite thick.Bake for about 40-50 minutes or until toothpick inserted comes out clean. (mine was done at the 40 minute mark). Remove from the oven. Let cool before frosting.If you wish to frost this (some say it was good without the frosting) all I did was add a block of 8 ounces of room temp cream cheese to about ½ (or more) of Nutella. Mix really well and frost.

38 comments:

White chocolate isn't a favorite, but pairing it with pumpkin is a great idea. They probably complement each other very well. Plus, the pretty swirl in the middle looks nice anyways. As for Nutella, we stuffed sugar cookies with it a long time ago. Bomb!

I'm a big pumpkin fan, so I know I would love this pound cake! I also love the combination of white chocolate and pumpkin - so much so that I am devouring the pumpkin pie white chocolate candy cups that I just posted on my blog. I may need to make this cake when they're all gone!

I love the range of colors in this loaf- from white to orange to brown. Very fall-ish ;) Josh is a HUGE nutella fan. He won't let me keep it in the house because he knows he'll eat it all in a couple sittings :)

I seriously considered buying one of those huge jars of nutella but ultimately my thighs told me it was a bad idea. They're also kind of shirking at this pound cake but I'm telling them to shut up. I have veto power.

Those Nutella jars are dangerous!! Sit down with one and a spoon and next thing you know you're in a sugar coma and declaring you will never eat anything ever again (to be hastily reconsidered half an hour later).

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com